Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1987-09-30
1989-03-28
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426531, 426658, A21D 1000, A23L 109
Patent
active
048162825
ABSTRACT:
The shelf life of moisture-stabilized food, particularly baked goods, is improved by the addition of HSH having a carefully selected polymerization range. More particularly, the HSH comprises broadly from 60 to 85% of DP1, 10 to 25% of DP2, 1 to 5% of DP3, and 5 to 15% of DP4 or greater. From 2 to 20% of the HSH, 20 to 50% sugar and 5 to 50% water are present in the products, based on the total formulation.
REFERENCES:
patent: 4233321 (1980-11-01), Zenner et al.
patent: 4323588 (1982-04-01), Vink et al.
patent: 4503080 (1985-03-01), Brabbs et al.
patent: 4668522 (1987-05-01), Cappel et al.
Webster's Ninth New Collegiate Dictionary, Merriam-Webster Inc., Springfield, Mass., 1986, p. 646.
Kramer Colleen M.
Landeryou Victor
Schaeufele Peter J.
Czaja Donald E.
Lewen Bert J.
Lonza Inc.
Pratt Helen
Sternberg Henry
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